top of page
Search

Baja Shrimp- the perfect summer dish

  • Yoann Taboyan
  • Sep 25, 2019
  • 1 min read

San Diego Personal Chef Yoann Taboyan created a fresh take on baja shrimp at a special dinner event last week. The 1st included BAJA SHRIMP with mint pea velouté and ricotta. The mint pea velouté is poured table side and adds a unique and flavorful addition to the shrimp.


Your private chef in-home dinner event can consist of 3 courses or more. This particular dinner included the following 4 courses:


BAJA SHRIMP mint pea velouté and ricotta

CHICKEN "FOIE GRAS" classical mousse, hazelnuts, and preserved  griottines

BRAISED BEEF CHEEK confit potatoes and broccolini

ALMOND AND FIG TART rosemary ice cream




 
 
 

Commentaires


bottom of page